Frida Khalo Tostadas Recipe

Inspired by Tumerico

Time30m

Serves2

2 corn tostadas, saute zucchini, mushrooms, cuitlacoche, cilantro pesto.

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Ingredients

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1
Heat a dry skillet over medium heat. Lightly brush the corn tostadas with olive oil on both sides and toast them in the skillet until crisp and warmed through, about 1-2 minutes per side.

2
In the same skillet, add a touch more olive oil if needed and sauté the zucchini slices until tender-crisp, about 3-4 minutes.
3
Add the sliced mushrooms and cook until browned and their moisture has evaporated, about 4-5 minutes.

4
Stir in the cuitlacoche with a pinch of salt and cook for 2-3 minutes until heated through and fragrant.

5
Gently warm the cilantro pesto in a small pan or microwave until just warm, so it drizzles easily over the tostadas.

6
Place the toasted tostadas on plates.
7
Top each with a layer of sautéed zucchini and mushrooms, followed by a generous spoonful of cuitlacoche.
8
Drizzle cilantro pesto over the top of each tostada and finish with a pinch of salt if desired. Serve immediately.